Chef Tim
While most people in Dallas know Tim as the co-founder and original Pitmaster of the Lockhart Smokehouse restaurants and now Crossbuck BBQ, few know that Tim was also a fine-dining chef, a professor in the prestigious Le Cordon Bleu Culinary Arts Program or that he hails from the famous Dingman cattle raising family of Houghton, Iowa.
Tim the Chef & Pitmaster
In his 20+ years as a culinary student, chef, professor and Texas BBQ pitmaster, McLaughlin mastered the nuances of meat quality - being able to expertly determine the flavor profile based on the quality of meat.
With Crossbuck Cattle Co. he has moved from simply trying to source the highest quality beef to being involved in creating the beef. He is now meticulously focused on creating beef with the best marbling, coloring, and texture to create an unparalleled beef flavor.
Famous Bloodlines
Perhaps Tim's foray into cattle breeding was inevitable as Tim's grandfather, Bernard Dingman, and great uncle, Joe Dingman, were two of the most successful cattle feeders in the country. In fact, Joe was highlighted in a 1958 Time Magazine article for selling a twelve-ton load of 20 prime-fed Aberdeen Angus steers for $9,492.60.
I grew up visiting my family’s farm in Iowa every summer, and while I am not a cattle farmer, I have a deep appreciation for the hardworking farmers and ranchers who provide and protect our nation’s food supply.
Tim McLaughlin